Chewy Eggless Chocolate Chip Cookies

Looking for a foolproof way to make a classic cookie but without the eggs? These chewy Eggless Chocolate Chip Cookies are quick, easy, and outrageously delicious!

Eggs have been so expensive lately, so I’ve been bound and determined to develop a perfect chewy chocolate chip cookie recipe without eggs.

And just like all of my cookie recipes, I wanted to keep this one simple enough for even the most beginner bakers.

They require no chilling time, are foolproof, and contain all easy-to-find ingredients. As a mom on-the-go who loves a sweet treat, I love an easy, 10-ingredient, 30-minute cookie recipe that doesn’t compromise on taste.

After testing with many different egg substitutes (I tried apple sauce, bananas, a flaxseed egg, and extra oil before deciding that cornstarch is my favorite solution), I am confident I’ve landed on a recipe that is easy, accessible, affordable, and absolutely delicious!

P.S. If you want more eggless cookies, check out these Banana Bread Cookies next!

Eggless Chocolate Chip Cookies Ingredient Highlights

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I recommend using unsalted butter, so you have more control over the salt content, but if you want to use salted butter just omit the added salt.

Most importantly, make sure your butter is softened. For help, check out my article on how to quickly and easily soften butter.

Light brown sugar is my preference here, but dark brown sugar works in a pinch.

You can use either dark, milk, or semi-sweet chocolate chips (I use dark!).

Chocolate Chip Cookies Without Eggs Tips and Tricks

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Common Substitutes for Eggs

In eggless baking, there are a variety of different egg substitutes we can use, depending on what we need the eggs for. Here are some common egg substitutes, and I tried them all!

Most options added a hint of unwanted flavor or yielded a crumbly or tacky texture.

• Flaxseed or Chia Seeds.
• Banana.
• Applesauce.
• Just Egg.
• Nut butter.
• And finally, our winner: cornstarch.

Note: Just because there aren’t eggs in this cookie dough, does not necessarily mean that the dough is safe to eat raw. Raw flour poses similar risk of containing bacteria and causing food-borne illness.

How to Make Chocolate Chip Cookies without Eggs

Start by making the cornstarch slurry to act as your egg substitute. Simply mix the cornstarch into water and set it aside, giving it some time to absorb.

Cornstarch does a really great job of absorbing extra moisture to thicken any liquid or mixture. I use it often to soak up excess moisture when making crispy tofu or vegetables, or as a thickening agent in sauce.

Once cornstarch reaches a temperature of 145°F, its thickening properties start to kick in. This means, that during the baking process, once your cookies reach a temperature of 145°F they will retain their current size and shape.

In these eggless chocolate chip cookies, the cornstarch stops the cookies from spreading too much, binding them together and giving them a luxurious chewy texture with a soft middle and slightly crispy edges.

In a large mixing bowl, beat the softened butter with the light brown sugar with the hand mixer on high for 2-3 minutes to cream it. Creaming the butter and sugar actually aerates it, setting you up for a soft cookie.

Then, add the cornstarch slurry and vanilla extract.

Note that some of the cornstarch will sink to the bottom of your slurry. You may need to use a spatula to scrape it out to ensure all of it is added to your eggless cookie dough!

When you first add the cornstarch slurry and start to mix it, the dough will look split or broken. This is to be expected. The water content will take a little while to integrate into the fat from the butter.

Continue to use you hand mixer on high, beating for 3-5 minutes until the water is integrated. There are pictures for your reference below.

Now, add the flour, salt, and baking soda and mix until smooth. Make sure to use a spatula to scrape down the sides of the bowl, integrating any loose ingredients that may be stuck.

Then, fold in the chocolate chips. I always add at least 1 cup of chocolate chips, but this dough can handle up to 1 ½ cups. Measure with your heart. 😉

Now, all that’s left is shaping those cookies. It is a sticky, wet dough. I find the easiest way to get uniform cookies is by using a large cookie scoop.

If you don’t have a cookie scoop, you can absolutely hand-shape your cookies. Use roughly 4 tablespoons of dough per cookie.

Pro tip: If hand-shaping your cookies, wet your hands to avoid dough sticking to them. Continue to wet your hands as needed while forming your cookies. This will allow you to roll and shape them without the mess.

Place your cookies on a lined baking sheet, leaving ample space between each cookie.

These cookies will not spread much but giving them room allows for their edges to get a little crispy and makes for the best texture.

When they are ready, the top and edges will be a little bit crispy to touch. It’s okay if the center is slightly underdone.

How I Store Eggless Chocolate Chip Cookies

At room temperature, these chocolatey cookies without eggs will last for 5-7 days when they are covered. In the refrigerator in an airtight container, they can last up to three weeks.

These cookies do tend to get pretty firm within the first couple days of storing them. If you want to keep them softer and chewier, store them in a container with a piece of bread (this is the perfect use for an end piece!).

Believe it or not, moisture from the bread keeps the cookies from drying out.

You can also freeze them once they’re baked for up to a year and allow them to thaw before enjoying.

Alternatively, you can freeze the dough for your cookies without eggs for up to a year. This way, you can have freshly baked cookies whenever you want!

Add an extra minute or two to your baking time if you are baking them right out of the freezer.